Tasty recipes from chef Ronit Penso's kitchen

Turkey, Leeks and Potatoes Meatloaf

With Thanksgiving around the corner, turkey dishes are obviously all over the net. When it comes to roasted turkey recipes, I’ve discovered that I have quite a few photos of the preparation itself, and hardly any acceptable ones of the final results. It’s no wonder – as once it is served, it is usually gone quite quickly… Hopefully, I’ll remember to take some decent photos this week.
However, I always add some other dishes with turkey, for the sake of those who are not into roasted turkey, such as the recipe I have here, for turkey meatloaf.
As turkey breast is quite lean, I usually mix it with ingredients that will help keep it moist while baking. This time I chose potatoes and leeks – one of my favorite combinations. Both complement the turkey meat and keep it moist, while adding wonderful flavor and texture.
This is dish is perfect for serving at a buffet lunch or dinner. It can be prepared up to 3 days ahead and can be served warm or cold. Try it and enjoy.

1. Place the potatoes in a medium pot. Cover with water and bring to the boil. Lower the heat to medium and cook for about 20 minutes, or until the potatoes are soft. Drain, let cool a bit and peel. Roughly puree, add the duck fat or butter and mustard and mix well.
2. Cut the leek lengthwise and chop roughly. Wash thoroughly, drain, and place in a large shallow pot. Sprinkle with salt and add ½ cup water. Cover the pot and steam over high heat until the leeks are soft and most of the water evaporated. Uncover the pot and let cool.
3. Preheat the oven to 390F (200C). Line a 10” (25cm) loaf pan with baking paper.
4. In a food processor with the metal blade, finely chop half of the turkey breast and place in a bowl. Roughly chop the other half and add to the bowl. Add 2/3 of the potatoes and leeks, along with and the rest of the ingredients for the turkey layer, and mix well. Place the mixture in the pan and press it with a spatula.
Mix the rest of the potato puree with the leeks and season with salt, black pepper and nutmeg. Spread the mixture on top of the turkey mix.
6. Cover the pan with baking paper and aluminum foil and place in the oven. Bake for 30 minutes, remove the aluminum foil and baking paper cover and place back in the oven. Bake for 15-20 minutes, until the topping is golden.
7. Let cool in the pan for 10 minutes before slicing.
If preparing in advance, let cool to room temperature, cover with plastic wrap and keep in the fridge for up to three days.

Thank you Dolly, I’m glad you liked the recipe. Pistachios are a classic addition to terrines, so I thought they would go well here and they did.
As for using chicken breast, I think it could work, but I didn’t try it. I’ll be happy to know if it worked well for you. 🙂

I was on a pistachio kick for a while a few years ago when they were easy to get from Trader Joe’s. They look very nice in with the turkey. I’m no where near a Trader Joe’s now, so many of these good things that are reasonably priced there (but not elsewhere) are out of my reach now. I wish they would do mail order!

Yah! I forgot about Amazon. I buy a lot of foody things through them. Also Vitacost. They may have them, too.
We have CVS next door to Safeway. I’ll look there next time I’m in town. Thanks for the hint! ;->

What a delicious combination of flavors. I love meatloaf – hot or cold in a sandwich. Your version certainly is unique using fresh turkey ( not ground like I do) and then the addition of pistachios. Great recipe Ronit 🙂

What a wonderful way to use left-over turkey! The meatloaf slices in the photo look so nice. When I make a meatloaf I sometimes have difficulty getting it sliced without it semi-falling apart. Your suggestion to let the meatloaf rest for 10 minutes in the pan before slicing probably helps reduce this problem. I let roasts rest before slicing, but never thought about letting meatloaves rest. I’ll have to give it a try.

Thank you Mimi, I’m glad you liked the recipe.
I love how the potatoes and leeks add flavor and texture in it, but it’s indeed also a great way to “hide” vegetables.
The trick works well with adults as well. You’d be surprised how many adults are not into eating vegetables on their own… 🙂

Thank you Conor, I’m glad you liked the recipe. I actually made the meatloaf last year but I plan to make it again this coming Thanksgiving.
While it is very good, it is a humble home dish – far from your wonderful Pate. 🙂

Thank you John! I have to admit I’m not usually using ground turkey, but for Thanksgiving I’m usually trying to add some options other than the traditional roast. This meatloaf worked so well, I’ll probably make it again during the year. 🙂